Vanilla Cupcakes

A gluten-free take on the versatile vanilla cupcake, this recipe features Nutiva Coconut Sugar, Buttery Spread, and Coconut Flour.


  • 1/2 cup Nutiva Organic Coconut Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/2 cup Nutiva Organic Coconut Sugar
  • 4 large Eggs
  • 1/3 cup Nutiva Organic Buttery Spread (melted)
  • 2 tbsp Almond Milk
  • 1 tbsp Vanilla Extract


  1. Preheat oven to 350°F.
  2. In a medium bowl, mix flour, baking powder, and salt, then set aside.
  3. In a separate, larger bowl, cream together buttery spread and sugar, then beat in eggs 1 at a time.
  4. Sift dry mix into sugar mixture, stirring as you go, then mix in almond milk and vanilla.
  5. Allow batter to set for 3-5 minutes.
  6. Spoon or pour batter in a lined cupcake tin, filling each liner about half way to two thirds of the way full.
  7. Bake for 22-25 minutes (or until a toothpick comes out clean) on the center rack. Allow to cool at least 10 minutes before frosting.
  • Yield: 8-12 cupcakes (8-12 Servings)
  • Prep: 10 mins
  • Cook: 22-25 mins
  • Ready In: 32 mins

recipe submitted by:

Resa Barillas

Doing the domestic thing in a modern world at